Alfredo Pizza Recipe is the cheesiest of all pizzas in this classic white pizza recipe adored by families everywhere.
I love a good Alfredo White Pizza Recipe. I recently started making my own Alfredo sauce, and I use the Serious Eats Neapolitan Pizza Dough recipe to make a delicious Alfredo pizza recipe.
It is truly authentic and worth the hassle making it all from scratch… This is how I begin my recipe for this Alfredo White Pizza Recipe.
I personally use just a few classic Italian toppings on mine because I think less is more. I want the cheesy, rich Alfredo and the delicious crust to shine. So I just add small dollops of ricotta, fresh mozzarella, basil or oregano, and top it all off with fresh garlic and shaved parmesan.
Yep, that’s it! It is so good that that’s all it really needs anyway. My mouth is watering just thinking about it.
It would be amazing to have a wood-burning oven for pizzas, but since that’s not in the kitchen budget, I just bake my pizzas in the oven on 500° F. It doesn’t quite get the bubbly charred edges that I long for, but it still creates a crispy, thin crust with a chewy texture. I seriously can’t get over it.
Now that you know you won’t need any crazy tools (besides maybe a couple of pizza pans), you’ll be wanting to make this Alfredo White Pizza Recipe all the time.
Whenever I have free time, I like to make a large batch of Alfredo sauce and then I can it to use at a later date.
It goes magnificently on this pizza or paired with some fettuccine. Then about 3 days before I want pizza, I’ll start the dough. The dough rises for 12 hours after mixing and then slowly rises for 2-4 days in the fridge. Super simple without tons of kneading.
The day of, I get my dough out to rise for a bit and gather all these simple ingredients to make one of my favorite pizzas ever.
Yes, Alfredo White Pizza does take some prep work. BUT it is still not a complicated process and is so worth the wait.
The dough recipe makes 4 pizzas so you can have extra to store for the following days if you are just making these for one or two people. This white pizza is a favorite among kids, too, though. Even my husband who hates creamy sauces will eat it.
Without further ado, let’s get into the recipe.
Pizza pans (2)
Garlic press, optional
Ingredients | Alfredo White Pizza Recipe
Pizza dough – You can use a store-bought dough, but I prefer using a homemade one. Here is a really good one HERE. Aim for a dough that produces a thin and crispy crust.
Alfredo sauce – I love to use a homemade recipe. (You can find my recipe HERE.) However, feel free to use a jar of store-bought sauce. It won’t be quite the same, but I completely get it if you don’t have the time to make a sauce yourself.
Ricotta cheese – Ricotta cheese adds more sustenance to this Alfredo White Pizza Recipe. I like to add plops of it on the crusts for big bites of it.
Mozzarella cheese – Mozzarella cheese adds some texture and holds everything in place in this delicious pizza recipe.
Garlic – Add plenty of garlic just before baking your pizza for plenty of roasted flavor.
Herbs – Fresh herbs give this pizza a truly authentic taste. Use oregano or basil.
Olive oil -Olive oil coats the pans to prevent sticking and adds flavor to the crusts.
Parmesan – This nutty cheese adds a rich flavor to the pizza as the finishing touch.
Steps for Alfredo White Pizza Recipe
Prepare the Alfredo sauce, cooling before use. Preheat your oven to 500°F.
Now prepare the toppings: chop the herbs, crush or chop the garlic, and slice the fresh mozzarella.
Grease the pizza pans with olive oil or cooking spray, generously coating.
Now, form the dough into the pizza pans using either an oiled rolling pin or your hands. Be sure to get them as thin as possible, being sure to work the dough toward the edges of the pan without tearing any holes in the dough.
Then spread a thin layer of Alfredo sauce over the unbaked crusts, going nearly out to the edges of the crust. Start plopping small dollops of ricotta cheese over the dough on each pan.
Add sliced mozzarella to the pizza, topping them next with herbs and fresh garlic.
Bake at 500°F for 12-14 minutes, until the crust is baked through and the bottom of the crust is crispy and slightly browned around the edges.
Cool for 10 minutes and sprinkle shaved parmesan over the pizzas before serving.
Tips for Alfredo White Pizza Recipe
I only have two round pizza baking sheets, so I make just two pizzas at a time. I’ll serve two pizzas and then start the next two. If you have a pizza stone, you can of course use this. I suppose if you wanted a less traditional pizza you could use a standard rectangular cookie sheet. They just won’t look as authentic.
If you prefer eating this Alfredo white pizza recipe without ricotta, use just the mozzarella. I know some people don’t like the texture of ricotta, so feel free to go without it all together. The alfredo sauce, mozzarella, and parmesan will still make a very rich pizza.
If you want an extra crispy crust, simply drizzle some olive oil, over the entirety of the pizzas before baking. This will help the crust brown more, leaving a little extra crunch to it.
If you want more texture and tang to this Alfredo pizza recipe, drizzle a balsamic glaze over the baked pizzas and top with fresh arugula or spinach. Even sun-dried tomatoes would go well with this combo.
More Recipe Inspiration
Easy Vegetarian Stuffed Peppers
Sour Cream and Chive Mashed Potatoes
Alfredo White Pizza Recipe
- 2-4 round baking sheets
- Pizza Cutter
- Chef's knife
- cutting board
- garlic press optional
- 4 balls pizza dough
- 1 batch Alfredo sauce or 1 jar of store bought
- 8 oz ricotta cheese
- 16 oz fresh mozzarella, sliced
- 6-8 cloves garlic, pressed or minced
- 1 handful fresh basil or oregano 2 tsp dried
- olive oil for greasing pans and drizzling on top
- shaved parmesan cheese
- Prepare the Alfredo sauce, cooling before use. Preheat your oven to 500°F.
- Now prepare the toppings: chop the herbs, crush or chop the garlic, and slice the fresh mozzarella.
- Grease the pizza pans with olive oil or cooking spray, generously coating.
- Now, form the dough into the pizza pans using either an oiled rolling pin or your hands. Be sure to get them as thin as possible, being sure to work the dough toward the edges of the pan without tearing any holes in the dough.
- Then spread a thin layer of Alfredo sauce over the unbaked crusts, going nearly out to the edges of the crust. Start plopping small dollops of ricotta cheese over the dough on each pan.
- Add sliced mozzarella to the pizza, topping them next with herbs and fresh garlic.
- Bake at 500°F for 12-14 minutes, until the crust is baked through and the bottom of the crust is crispy and slightly browned around the edges.
- Cool for 10 minutes and sprinkle shaved parmesan over the pizzas before serving.
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